Warm golden beetroot and witloof salad

A meal cooked with fresh seasonal produce is one of life's joys. We celebrate the bounty of summer with this flavour-filled dish

  • 20 mins cooking
  • Serves 6
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Warm golden beetroot and witloof salad
  • 1/4 cup extra virgin olive oil
  • 6 slim heads witloof, trimmed and halved
  • flaky sea salt
  • 1/2 orange, finely grated zest
  • 2 tablespoon orange juice
  • 1 tablespoon tarragon vinegar
  • 1/4 cup pine nuts
  • 2 medium golden beetroot, cooked until just tender
  • 1 tablespoon small fresh marjoram leaves if not available, use a little fresh chopped tarragon or thyme leaves


Warm golden beetroot and witloof salad
  • 1
    Heat the oil in a frying pan over medium heat. Add witloof to pan, with cut side facing down. Sprinkle with sea salt and scatter with orange zest. Pour around, not over, premixed orange juice and vinegar. Bring to a bubble, then cover pan with a lid, lower heat and cook gently for 10 minutes, until starting to feel tender.
  • 2
    Remove lid, increase heat to high and bubble away most of the liquid and continue cooking until the witloof is golden on the cut side.
  • 3
    Brown pine nuts quickly in a small frying pan in a lick of oil. Transfer to a plate lined with paper towels and sprinkle with flaky sea salt.
  • 4
    Peel and slice beetroot and arrange on plates. Sprinkle with sea salt and spoon over any juices from the pan of witloof. Top with witloof and scatter with pine nuts and marjoram. Serve immediately with an extra drizzle of oil if liked.